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Wednesday, October 16, 2013

Breakfast of Champions

Since the marathon I've been feeling, well, hungry. Probably because while I was running on Saturday, I thought about how badly I wanted to eat some pizza, a cheeseburger, or any warm foods. When the race was over, I had a hard time finishing much of anything I started to eat - a few bites of a bagel, a few bites of my sub (which I eventually finished; don't waste Erb's & Gerb's!), a few bites of oatmeal... bleh - except for my coffee of course. I annihilated that.

Now that the marathon is over and done with, this week has been all about recovery. By recovery, I mean no running, just power catch-up-on-the-house work, designing, and taking care of Mr. E. Problem is, I'm just hungry and all I want to eat is carb-tastic food. This country's nutrition experts would probably say it's naughty to eat carbs, but everyone has a unique body type that works best on different fueling; hence different body type classifications like ectomorph, mesophorph, and endomorph. Mine prefers fueling of the carbohydrate breed.

On that note, this is our family's favorite carb-y breakfast and it's amazing. In an attempt to "healthify" the pancakes, I add fruit to mine. This recipe is one of the gems that Leo brought into our marriage. His mom made these a lot growing up and I'm absolutely in love with them. And they're ridiculously easy to make.

Egg Pancakes

1 cup all-purpose flour

1 cup milk

4 eggs

4 Tablespoons butter (cut in two chunks of 2 Tablespoons each)

Preheat oven to 425°F. Place one 2-Tablespoon chunk of butter on baking pan and place in pre-heating oven to melt. Melt the second 2-Tablespoon chunk of butter in a large microwaveable mixing bowl. Once mixing bowl butter is melted, add milk and eggs. Whisk together.

Gradually add flour into mixture and combine ingredients; do not heavily stir. Take pan out of oven and make sure the melted butter covers the entire bottom of the pan. Pour the mixing bowl ingredients into the pan and make sure they evenly coat the bottom.

Bake for 15 minutes, cut into 8 squares, and serve. Leo prefers maple syrup on his egg pancakes and I like agave nectar and fruit on mine. This is a very common breakfast in our home - yay carbs!

What dishes are a tradition in your family? What kind of foods does your body react best to?